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Use of soy kefir powder for reducing pain, blood pressure and inflammation

a technology of soy kefir and kefir powder, which is applied in the field of kefir, can solve the problems of not showing strong results in pain relief, one cannot predict if a derived soymilk product would have a significant effect on pain relief and treatment or reduction, and the recent human trial involving soy intake did not show strong results

Inactive Publication Date: 2009-09-03
KCLM RES & NUTRITION
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

"The patent text describes the results of a clinical trial that tested the safety of soy kefir powder. The trial found no serious adverse events and the number of adverse events was within the normal range. The study also found no liver or heart damage, as well as normal blood levels of creatine kinase, creatinine, and gammaglutamyltransferase. These results indicate that soy kefir powder is safe for consumption and can be used without causing any harm to the body."

Problems solved by technology

On the other hand, a recent human trial involving soy intake did not shown strong results with respect to pain relief even when people's diets were adjusted to include large amounts of soy (Oct. 3, 2004; CanWest News Service, Charlie Fidelman.
It is thus clear that in view of all the available clinical studies, one cannot predict if a derived soymilk product would have a significant blood pressure-lowering effect in hypertensive subjects.
It is thus also clear that one cannot predict if a derived soymilk product would have a significant effect on pain relief and treatment or reduction of inflammation.

Method used

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  • Use of soy kefir powder for reducing pain, blood pressure and inflammation
  • Use of soy kefir powder for reducing pain, blood pressure and inflammation
  • Use of soy kefir powder for reducing pain, blood pressure and inflammation

Examples

Experimental program
Comparison scheme
Effect test

example 1

Preparation of Soy Kefir Powder According to a Preferred Method of the Invention

[0097]Hundred (100) cases of sterile (UHT) SO NICE Natural soymilk (Soyaworld Inc.), each case consisting of twelve 946 mL Tetrapaks, were obtained (three production lots). Soymilk was stored at 4° C. in a walk-in cold room.

[0098]A 150 L Chemap fermentor was used for all production fermentations.

[0099]Prior to the first fermentation, the fermentor was cleaned using standard protocols known to one skilled in the art and then steam sterilized at 121° C. using a computer controlled sterilization cycle. The fermentor was equipped for on-line control of temperature and continuous monitoring of pH. The fermentations were run without air addition (anaerobic) and without agitation, except for brief periods during startup and harvesting.

[0100]The fermentation substrate consisted of soymilk and dextrose. Except for batches designated K0830A and K0830B, each batch used 9 cases of milk (102 L) plus 2 kg of dextrose....

example 2

Use of the Soy Kefir Powder of the Invention for Reducing Pain, Blood Pressure and Inflammation

Raw Materials Used in Manufacturing

Source of Soymilk

[0108]Soyaworld Inc., Burnaby, BC, Canada.

Source of Kefir Grains

[0109]The All-Russia Dairy Institute (ARDI), 35 Lyusinovskaya Street, Moscow, Russia.

Fermentation and Processing

[0110]Fermentation was done as described in Example 1.

[0111]As kefir grains increase in volume during fermentation, a portion of grains are removed to maintain constant grain-to-milk ratio. When fermentation is completed, grains are removed by coarse sieving and used as the inoculum for fermenting a subsequent batch of soymilk.5 Alternatively, grains can be lyophilized for long-term storage.1

[0112]Following removal of the grains, liquid kefir is approximately 8% total solids. It is then converted to powder by spray-drying, thus removing any significant amount of alcohol.

[0113]There are no significant variations of vitamin and mineral content following kefir ferment...

example 3

Use of the Soy Kefir Powder of the Invention for Relieving Pain

[0122]Case Study Trials with Soy Kefir Powder of the Invention Related to Pain Relief

[0123]Overall, 14 human volunteers have consumed soy kefir powder of the present invention (up to 35 g / day). They experienced no significant adverse events. The human volunteers followed no specific diets. The subjects received 35 g of the soy kefir powder of the present invention every day. The soy kefir power was taken by the subjects once a day for periods ranging from 2 to 4 weeks. The soy kefir powder of the present invention was used in a liquid vehicle such as water or juice (around 200 ml) or in a dry vehicle such as cereals. The volunteers also answered a questionnaire daily on the following symptoms: cough, phlegm, joint pain, digestive disturbance, fatigue, stress, depression, bowel irregularity, sleep disturbances and agitation. The answers of the volunteers were collected starting three days before the starting point of the ...

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Abstract

The present invention relates to a soy kefir powder produced by the fermentation of soy milk with Kefir grains of the Moscow strain under suitable fermentation conditions. The soy kefir powder of the invention has at least one of the following biological activities: pain relief, blood pressure reduction and inflammation reduction. The present invention also relates to the method of production of the soy kefir powder of the invention. It also relates to the use of the soy kefir powder of the invention for pain relief, blood pressure reduction and inflammation reduction. The invention also relates to methods for pain relief, blood pressure reduction and inflammation reduction by using the soy kefir powder of the invention.

Description

FIELD OF THE INVENTION[0001]The present invention relates to kefir, and more particularly to soy kefir powder and its use in pain relief, blood pressure reduction and / or inflammation reduction. The present invention also relates to the method of production of such soy kefir powder.BRIEF DESCRIPTION OF THE PRIOR ART[0002]Kefir originates from the Northern Caucasus Mountains where it has been consumed for centuries and has been valued for numerous health promoting properties6. It continues to be a popular beverage in Eastern Europe, Scandinavia, and numerous individual countries13,14. In the former Soviet Union, kefir has been traditionally used in hospitals and sanatoria for the treatment of numerous conditions including metabolic disorders, atherosclerosis, allergic disease, peptic ulcers, biliary tract diseases, chronic enteritis, bronchitis and pneumonia. It has also been used to treat tuberculosis, cancer, and gastrointestinal disorders when medical treatment was unavailable.6 [0...

Claims

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Application Information

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Patent Type & Authority Applications(United States)
IPC IPC(8): A61K31/70A61K31/352A61K38/02A61P29/00A61P25/00A23L11/00A61K35/744A61K36/06
CPCA23C11/106A23L1/3002C12P17/06A61K36/48A61K36/06A61K35/744A61K31/352A23Y2260/35A23Y2220/47A23V2002/00A61K2300/00A23V2200/31A23V2250/21172A23V2200/326A23L33/105A61P25/00A61P29/00A61P9/12A23L11/65A23V2400/155A23V2400/321
Inventor KUBOW, STANSHEPPARD, JOHN
Owner KCLM RES & NUTRITION
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